Ingredients
Wrap enoki mushrooms with seaweed sheets, brushing with sesame oil.
Coat with cornstarch on both mushrooms sides.
Sear enoki in a skillet until golden.
Add butter, garlic, and chili peppers; cook until fragrant.
Add soy sauce, oyster sauce, spicy bean paste, sugar, and chicken stock. Add rosemary for aromatics.
Simmer until enoki is cooked through.
Instructions
Garnish with scallions and serve.
